The lentils here refer to green or brown lentils which maintain their shape when cooked. Still, you want to cook the lentils until they are just tender, so start checking after they have simmered for about 20 minutes.
The greens used in this salad are raw, though if you like you can quickly sauté or steam them while the lentils are cooking.
1 c green or brown lentils
2 c broth or water, or a combination
thyme sprigs, optional
salt, to taste
3 – 4 T extra-virgin olive oil
1 T red wine vinegar, or other vinegar
1 T lemon juice
1 – 2 bunches greens, chopped into edible pieces
2/3 c crumbled feta, blue or goat cheese
ground black pepper
fresh, chopped herb, optional
1. Pick over lentils, discarding any hard, unidentifiable pieces. Rinse briefly and drain. Put into a saucepan and add broth and/or water. The lentils should be covered, if not, add more liquid until this is accomplished. Add a couple of thyme sprigs if you have them and a dash of salt and bring just to a boil. Turn heat down and simmer, uncovered, until lentils are just tender. Drain lentils if necessary–sometimes the liquid is absorbed. Save any liquid–it’s a great broth. Transfer lentils to a bowl. Remove thyme stems–the leaves will have cooked off.
2. Toss lentils with oil, vinegar, and lemon juice. Either allow to cool some or immediately toss with greens and cheese. This will wilt the greens a little. If you choose to let the lentils cool first, add the greens at that point along with the cheese. Toss gently to combine well. Grind in some black pepper, stir again. Taste for salt–feta can be salty, so you may not need more–and add salt if necessary. Garnish with fresh, chopped herb, if using.